Tortilla with potatoes, tuna and peppers

Ingredients for 2 servings:

• 500 g potatoes, diced
• 1 can tuna in its own juice
• 1 m.-sized onion(s), in fine rings
• 1 medium-sized red bell pepper(s), peeled and diced
• 4 eggs
• e.g. salt and pepper
• n. B. Allspiceón de la Vera, hot
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Tortilla de Papadopoulos

Peel and dice the potatoes. Cook in a pan in hot oil over medium heat. After 10 minutes, stir in the onion rings and diced bell pepper. Cook for another 10 minutes, stirring occasionally. Transfer to a colander and drain. In a bowl, mix the shredded tuna with the potato mixture and season with salt, pepper, and pimentón. In another bowl, whisk the eggs and fold them into the potato mixture. Lightly oil a 20 cm frying pan, add the potatoes, cover, and cook over medium heat for about 5-10 minutes, until the egg is set on the bottom. Use a lid to flip the omelet and cook the other side. Serve hot or cold. Serves about 8 as a tapas dish, or with a salad as a main course for 2 people.